Sweet & savory country cooking from my table to yours!


Double Chocolate Rice Krispie Treats


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Okay, I really think that all of my friends need “chocolate addiction” counseling.  Not only that, but it seems that anything chocolate must be chewy or gooey and fed to them frequently, or they have monster like withdrawal symptoms.  A few days ago, I came up with this quick ten minute chocolate snack so as to ward off the chocoholics long enough to give me time to make some non chocolate recipes.  Whew!  Well anyhow, these Rice Krispie Treats have rich cocoa in them and are topped with bittersweet chocolate, and sure to satisfy any chocoholic’s craving, well…for a short time anyway…

Here’s how I made these quick and easy snacks…

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First I lightly buttered a 9″ x 9″ baking pan, just to hold some parchment paper in place…

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Then I placed a piece of parchment paper across the bottom and an inch or two over the sides.  I smeared a dab of butter on it and placed another piece going in the other direction.  Next I buttered the top and sides of the paper and scattered a light dusting of cocoa over the top and set it aside…

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Next, I placed some butter and cocoa in a large pan over medium heat…

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And stirred it until the butter melted in with the cocoa…

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Then I dumped a bag of large marshmallows into the mix, (but you can use miniature ones as well)…

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I stirred it constantly, and kept mixing the marshmallows into the hot chocolate to help them melt faster…

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I stirred it until the marshmallows were completely melted and blended in with the chocolate…

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Then I added some pure vanilla to the chocolate marshmallow mixture…

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And added several cups of Rice Krispies and mixed them in until they were totally coated in the chocolate mixture…

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And lastly, I decided to dump in some miniature marshmallows….

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And mixed them in, but at this point I knew the mixture had somewhat cooled, and they would only partially melt, which is what I wanted…

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Then I spread them into my prepared pan, using a spatula…
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And you can also use a folded piece of wax paper.  Now you think I’m finished don’t you?  Not!!!

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Next I opened up a bar of Ghirardelli bittersweet chocolate.  Okay, you can use semi-sweet, milk chocolate, etc… but my two favorite chocolates are cocoa and bittersweet, so my friends can just…well…eat it!

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I used about half of it…

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And placed it in a small bowl and melted it for a few seconds in the microwave…

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Next, I decided to sprinkle more miniature marshmallows over the top…

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Then I drizzled the melted chocolate all over the top…I knew the more chocolate the better with my friends…
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Ta Da!  And yes, it only took about 10 minutes to make these yummy little treats…

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Lastly, I lifted them out by holding the parchment paper, and set the entire square with paper on my counter.  I took a large knife and cup them into squares.  That simple!

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Okay, believe it or not, I had to make a second batch of these, because certain nameless friends of mine complained that I didn’t make enough.  Therefore, the second time I made them I used dark chocolate melting wafers on the top.  Dark chocolate is sweet.  Each time I made them, they disappeared quickly, so I really don’t think it matters much what kind of chocolate you use…

doublechocolatericekrispietreats - 30These are so quick and easy, you should make some for the chocoholic in your life.  Kids will love these too!


Cindy @ My Country Table


Double Chocolate Rice Krispie Treats

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 7
  • Cook Time: 3
  • Total Time: 10


Rich cocoa Rice Krispie treats, loaded with marshmallows and topped with more marshmallows and melted chocolate!



  • 1/4 cup Hershey’s cocoa
  • 1 stick real butter, divided
  • 1 bag large jet puffed marshmallows, 10 ounce bag,
  • 1 teaspoon pure vanilla
  • 6 cups Rice Krispies
  • 2 cups miniature marshmallows
  • 2530 miniature marshmallows for sprinkling on top
  • 2 ounces of melted good bittersweet chocolate, such as Ghirardelli


  1. Using 1 tablespoon of the butter, lightly butter the bottom of a 9″ x 9″ baking pan. Spread a piece of parchment paper across the bottom and up and over the sides, leaving at least a 1″ over hang of paper. Rub just a dab of butter on the top of the paper. Lay a second piece of paper in the opposite direction over the first piece. Smear the rest of the piece of butter over the bottom of the paper. Lightly sprinkle cocoa over the paper, and set the pan aside.
  2. Place the remaining 7 tablespoons of butter and the cocoa in a large pan over medium heat. Heat and stir until the butter has completely melted into the cocoa.
  3. Add the marshmallows and stir constantly until the marshmallows are completely melted and blended in with the chocolate mixture. Add the vanilla and blend in. Remove from heat.
  4. Add the Rice Krispies and mix well with a large spoon.
  5. Add the two cups of miniature marshmallows and mix them in. They will only partially melt, which is what you want.
  6. Spread the mixture into the prepared pan. Sprinkle about 25 to 30 miniature marshmallows over the top and set the pan aside while you melt the chocolate for the top.
  7. Place the chocolate in a small bowl and microwave for 30 seconds. Stir the chocolate and microwave for an additional 30 seconds if needed. Stir until smooth. Using a spoon, drizzle the chocolate over the top of the Rice Krispie treats, going back and forth in a horizontal motion, and covering the marshmallows with chocolate.
  8. Let set for about an hour until the chocolate has had plenty of time to set up, or you can place the pan in a freezer for about 10 minutes.
  9. Lift the treats, paper and all, out of the pan and set on a counter. Using a sharp knife, cut the treats into 9 bars.
  10. Place in an airtight container, with wax or parchment paper between the layers.
  11. These treats will easily keep for about a week, but don’t worry, they won’t last a day!


  • Serving Size: 9





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